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A sliced loaf of gluten-free, healthy pumpkin bread on a piece of wood.
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4.60 from 20 votes

Coconut Flour Pumpkin Bread with Crumb Topping

** THIS RECIPE WAS REVISED ON 1/11/17. ** A coconut flour pumpkin bread recipe that is refined sugar free, gluten free, dairy free, grain free and paleo.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Author: London


Pumpkin Bread:

  • ½ c maple syrup pure, at room temperature
  • ½ c coconut oil melted
  • 4 large eggs room temperature
  • ¾ c pumpkin puree
  • 1 ½ tsp vanilla
  • ¾ c coconut flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • tsp cinnamon
  • 1 tsp pumpkin pie spice

Crumb Topping:

  • 3 tbsp coconut sugar
  • 2 tbsp coconut flour
  • 2 tbsp coconut oil melted
  • ½ tsp cinnamon
  • 3 tbsp walnuts finely chopped


For the Pumpkin Bread:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl combine maple syrup, oil, and eggs. Mix by hand until just combined.
  • Add pumpkin puree and vanilla and mix until incorporated.
  • In a separate, medium-sized bowl combine coconut flour, soda, powder, cinnamon and pumpkin pie spice.
  • Add dry ingredients into pumpkin puree mixture and stir by hand. Mix until all ingredients are just incorporated, making sure not to overmix.
  • Line a 9 x 5 inch loaf pan with parchment paper on the bottom and spritz with non-stick cooking spray. Fill pan with pumpkin bread batter.

For the Crumb Topping:

  • In a medium-sized bowl combine coconut sugar, flour, oil and cinnamon. Using the back of a fork, cut in the sugar and flour into the coconut oil until it just starts to stick together. Add walnuts and continue to do this until mixture starts to clump together.
  • Sprinkle crumb topping over the pumpkin bread batter. Press crumb topping lightly into the batter.
  • Bake pumpkin bread in preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Let bread cool for at least 30 minutes before cutting into it. Serve warm or at room temperature. Pumpkin bread tastes awesome toasted with a little butter!


**The bread will still be pretty moist (Pumpkin is SUPER moist!)  If you would like it a bit drier, cut a piece and either let it sit at room temp for a while or toast it.**


Calories: 228kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 129mg | Potassium: 116mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2475IU | Vitamin C: 0.7mg | Calcium: 45mg | Iron: 0.9mg